Ingredients:

  • 2 cups (473 ml) Heavy Cream (at least 36% milkfat, very cold)
  • 2-4 tablespoons (25-50 g) Granulated Sugar (adjust to taste)
  • 1 teaspoon (5 ml) Vanilla Extract (pure vanilla extract is preferred)
  • Optional: Pinch of salt (enhances flavour)

Instructions:

  1. Place the mixing bowl and whisk (or mixer beaters) in the freezer for at least 30 minutes to ensure everything is thoroughly chilled. This helps the cream whip faster and hold its shape better.
  2. Pour the cold heavy cream, sugar, vanilla extract, and salt (if using) into the chilled mixing bowl.
  3. Begin whisking vigorously, using a steady and even motion. Continue whisking until soft peaks form. Then, continue whisking until stiff peaks form. Visual Cue: Stiff peaks will hold their shape when the whisk is lifted.
  4. Using an electric mixer, begin on low speed and gradually increase to medium speed. Whip until soft peaks form. Then, increase the speed to high and continue whipping until stiff peaks form. Visual Cue: Stiff peaks will hold their shape when the beaters are lifted.
  5. Be careful not to overwhip the cream, as it can turn grainy and separate into butter. Visual Cue: Stop when the peaks are firm and hold their shape without looking curdled.
  6. Gently fold any stray cream back into the mixture using a rubber spatula. Serve immediately or store in the refrigerator.